Pastry chef creates egg-free recipes due to price surge

A pastry chef in Maryland is trying to create egg-free desserts as rising avian flu cases have made eggs expensive and hard to find. Annie Clemmons focuses on finding replacements for eggs in her recipes. She uses aquafaba, the liquid from cooked chickpeas, for meringues. While it takes longer to prepare, she assures customers that the final product will taste good. Egg prices have surged. Clemmons pointed out that an egg that once cost eight cents now goes for 45 cents. She describes eggs as "like gold" and has to be very careful about how she uses them in her baking. Clemmons runs a home-delivery business called Chapman's DC, which started during the pandemic when her previous job disappeared. Recent reports indicate that wholesale egg prices have been dropping, but this hasn't yet led to lower prices at grocery stores. Egg prices still increased by more than 12 percent in February and almost 59 percent compared to last year. Clemmons expresses uncertainty about when prices will stabilize. She appreciates her customers' support, even as she adjusts her recipes and pricing. However, the federal layoffs have affected her business, as many in her community are spending less. Additionally, she worries about rising sugar prices due to tariffs, which could impact her ability to continue her business. If prices keep climbing, she may have to look for a new job.